• 1 cup rice (precooked)
• 1 onion
• 4 cloves garlic
• 1 inch section ginger root
• 3 tsp vegetable oil
• 1 tsp sesame oil
• 1/2 tsp Fish Sauce (contains most of the salt for this recipe, if you are too salt sensitive you can leave it out)
• 1/2 tsp hot sauce (I use a chili pepper and garlic hot sauce, but Tabasco or Louisiana Hot Sauce will work in a pinch)

Chop onion and garlic into small pieces.

Grate ginger or cut into thin slivers longways, and then cut slivers into very small pieces.

Mix onion, garlic, ginger, Fish Sauce, and Hot Sauce well in a bowl.

Put oils in pan with a small piece of onion and bring up to heat.

When your little fragment of onion starts bubbling (i.e. it’s starting to cook) your oil is hot enough. Add your veggie mix to hot oil.

Fry, stirring continuously to keep stuff from sticking, until onions start to turn clear and get soft.

Add rice, continually stirring and mixing until all veggies and oils are worked throughout the rice.

Enjoy!!

Note: This is often eaten with a couple of fried eggs on top.